Lovely roasted potatoes with garlic & tomatoes

So, this has to be near the top of my list for easy, hearty & delicious meals.  It’s also pretty nutritionally balanced, if you pair it with a big green salad or some broccoli.  What, you say?  Potatoes, nutritious?  I thought I was supposed to cut back on starches!  Well, that’s what I thought too… Until I read the data.  Potatoes are one of the single most nutritious things we can eat – and there are people who have thrived on a diet of potatoes alone!  Check out one of the most-respected sources for plant-based diets, Dr. John McDougall, In defence of the potato.  If you’re looking to lose weight, potatoes are perfect – they are low in calories (about 150 calories per potato), yet incredibly filling.  So you feel full without consuming too many calories, and still get all kinds of good-stuff including fibre, potassium, vitamin c, vitamin b-6, magnesium, copper & manganese.  A very heart-healthy (and delicious) choice.   Thank you AGGI for the recipe inspiration!!

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Ingredients

  • Potatoes, 1 kilo bag (I prefer red but use whatever variety you fancy)
  • Juicy, ripe, red cherry tomatoes – 1 kilo (essentially I use a 1:1 for potatoes/ tomatoes)
  • Garlic – 5 cloves, roughly chopped
  • A good handful of fresh basil leaves, roughly chopped
  • Salt, pepper, to taste
  • Olive oil

Pre-heat oven to 180 degrees.  Slice the tomatoes in half and add to the baking dish.  Cut up the potatoes in chunks, about the same size or a bit bigger than the tomato halves.  Add to the baking dish.  Add the garlic, fresh basil leaves, salt & pepper, and drizzle olive oil on top.  Mix with your hands!  (This is a good job to give your little ones btw!)

Bake for around 45 minutes, until the potatoes are tender.  Check it half way through – add some water if the dish is getting too dry, or add some more tomatoes.

Serve with a big, leafy green salad!  Enjoy!